Christopher Huang
@christophergnauh
Saffron Braised Golden Chicken
This Saffron Braised Golden Chicken is a flavorful and aromatic dish featuring tender chicken leg quarters simmered in a spiced broth with saffron, vegetables, and a hint of sweetness from currants. Perfect for a comforting family meal or a special occasion.
Details
- Cuisine:middle-eastern
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:20
- Views:5
Recipe Information
- Prep time20 min.
- Cook time2 min.
- Total time22 min.
- Servings4
Ingredients
- 4 (12 ounce)
- 2 teaspoons, plus more to taste
- 1 tablespoon
- 1 cup
- 1/2 cup
- 1/2 cup
- 2 teaspoons
- 1 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1/2 teaspoon
- 1/8 teaspoon
- 1/8 teaspoon
- 3 cloves
- 1 tablespoon
- 3 tablespoons
- 2 1/2 cups
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Saffron Braised Golden Chicken.
Step 1
Begin by preparing the chicken leg quarters, placing them skin-side up on a cutting board.
Step 2
Make a deep incision into the thickest part of each drumstick, cutting down to the bone, and create two additional cuts in the center of each thigh, spaced about an inch apart.
Step 3
Generously season both sides with two teaspoons of kosher salt to enhance the flavor.
Step 4
In a large skillet, heat olive oil over high heat.
Step 5
Once hot, add the chicken, skin-side down, and sear for five to six minutes until the skin turns a beautiful golden brown.
Step 6
Flip the chicken and sear for an additional two minutes.
Step 7
Remove the chicken from the skillet and set it aside, keeping the rendered fat in the pan.
Step 8
Lower the heat to medium and toss in the diced onion, celery, jalapeño, and a pinch of salt.
Step 9
Sauté for five to seven minutes until the onion becomes translucent and the vegetables soften.
Step 10
Stir in the spices: cumin, smoked paprika, coriander, turmeric, black pepper, cayenne, cinnamon, and garlic, cooking for about two minutes until the aroma fills the kitchen.
Step 11
Add tomato paste, white wine vinegar, cold water, and crushed saffron to the skillet.
Step 12
Raise the heat to high, then mix in the currants and chicken bouillon base, bringing the mixture to a lively simmer.
Step 13
Return the chicken to the skillet, skin-side up, and reduce the heat to low.
Step 14
Baste the chicken with the flavorful liquid, cover, and let it simmer gently for one hour.
Step 15
After an hour, flip the chicken, cover it again, and continue simmering until the meat is fork-tender and nearly falling off the bone, which should take about thirty more minutes.
Step 16
Flip the chicken once more and baste it again.
Step 17
Increase the heat to medium and cook uncovered for an additional twenty to thirty minutes, allowing the braising liquid to reduce slightly.
Step 18
Before serving, taste the liquid and adjust the seasoning as needed.
Step 19
This dish promises to be a comforting delight, perfect for sharing with loved ones.